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Beef cheeks stewed in red wine

Beef cheeks stewed in red wine, Prescriptions, Any category, Any kitchen, Main dishes, French cuisine, Meat in the oven

Ingredients portion 4

Beef cheeks 1kg

Vegetable broth ½ l

Red dry wine 400ml

Celery stalk 140 g

Carrots 350 g

Champignons 100 g

Onions 250 g

Red onion 100 g

Leeks 50 g

Garlic 1 head

Dill 10 g

Cilantro 10 g

Parsley 10 g

Estragon 10 g

Olive oil 2 tablespoons

Laurel leaf 2 pieces

Thyme 3 stalks

Rosemary 3 stalks

Black pepper to taste

Ground black pepper to taste

Salt to taste

Cooking instructions 5 hours

1 Peel the cheeks and fry on both sides in olive oil until nicely crusted. Put the cheeks into a large ovenproof dish.

2 In the same frying pan, fry the chopped onion, 200 grams of carrot and celery until golden. Transfer to the cheeks.

3 Add the cross-cut garlic clove. Pour in the wine and simmer on a medium heat for about ten to fifteen minutes. Then add the vegetable bouillon, bay leaf, two sprigs each of thyme and rosemary and allspice, cover and place in the oven preheated to 160 degrees for four hours.

4 Remove the cooked meat and cut into large pieces. Strain the sauce and recombine it with the cheeks. Add the remaining carrots and simmer for fifteen minutes. Add the leeks and mushrooms (peeled) and sauté for another five minutes. Then put chopped onion rings and finely chopped herbs: dill, parsley, coriander, tarragon, a sprig of thyme and rosemary. Season with salt and pepper. Add a crushed clove of garlic if desired. Leave for a minute, then arrange on a plate.

Toast with mushrooms and pumpkin

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .